Hong Kong / Appetizers

Salt and pepper tofu bites

Name: Salt and pepper tofu bites
Prep time: 25 min
Cook time: 15 min
Yield: 4 portions
Cuisine: Hong Kong
Ingredients: 500 g firm tofu; 4 tbsp cornflour; 3 tbsp oil; 2 garlic cloves; 2 spring onions; 0.5 tsp salt; 0.5 tsp ground white pepper

A home-cooking adaptation of salt and pepper tofu bites, with practical ingredients and clear steps.

Prep25 min

Cook15 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Press tofu in kitchen paper for 15 minutes and cut into 2 cm cubes.
Coat cubes in cornflour and shake away excess.
Shallow-fry in oil, turning gently until golden on each side; transfer to a plate.
Briefly fry minced garlic and sliced onions in the pan, return tofu and toss with salt and pepper.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Soy. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 253 kcal
Protein: 12.7 g
Carbs: 11.1 g
Fat: 17.9 g
Fibre: 1.6 g
Total sugar: 1.6 g
Sodium: 309 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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